This Summer, my Mother brought me a large block of Parmesan Reggiano from Italy. I’ve stacked it on charcuterie boards, scrambled it in my eggs, and tossed it in homemade pasta dishes. With only a little bit left, I’m starting to reserve it for a few key dishes I have in mind. Sweet Potato Gnocchi in a brown butter sage sauce is one of them!
This dish is rich, fluffy, and full of warmth. It’s surprisingly easy to make and would work beautifully as an entree or as a compliment to chicken or beef. The brown butter sage sauce adds a toasted, nutty taste to the gnocchi, and utilizing sweet potato instead of white potato adds a warm caramelized tasted to the dish: making it perfect for Fall!
Recipe for Sweet Potato Gnocchi:
2 Sweet Potatoes
2 Cups of Flour
2 Cloves of Garlic
1 Teaspoon of Kosher Salt
Fresh Cracked Peppercorn
Butter (Approximately 1/2 cup)
6-7 Sage Leaves
Fresh Parmesan Reggiano
Instructions for Sweet Potato Gnocchi:
1: Preheat oven to 425 degrees. On a baking sheet, line parchment paper. Cut your sweet potatoes in half, and lay them face down on the baking sheet. Roast in the oven for 40 minutes. Remove, allow to cool, and then spoon out the potato from the skin.
2: Add salt, peppercorn, garlic, and egg to a bowl. Add in sweet potato and stir. Add in your flour, 1/2 cup at a time, until you have a soft, workable dough.
3: Bring a pot of salted water to a boil. While your water is heating, cut your ball of dough into 4 or 6 equal pieces. Roll your dough out into long ropes, and cut them in 1-inch sections. Optional: Roll your dough over a fork for decorative patterns. Drop your dough into the boiling water, and cook until they float.
4: Once your gnocchi is floating, carefully remove it with a slotted spoon.
5: In a frying pan, heat butter over medium-high heat. When your butter is frothy, bubbling, and beginning to brown drop in a handful of sage leaves. Swirl your pan.
6: Drop in your gnocchi, and toss in the brown butter sauce. Allow your gnocchi to rest in the pan for about a minute before being tossed.
7: Serve, sprinkled in fresh parmesan and coarse black peppercorn.